Chocolate Chip Cookie Dough Ice Cream Cake
A delightful dessert combining creamy layers of ice cream, cookie dough, and rich chocolate, perfect for birthdays and special occasions.
Ingredients
For the Cookie Dough Crust
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup flour (heat-treated) Make sure to heat-treat the flour.
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
For the Ice Cream Layer
- 1.5 quarts vanilla ice cream, softened slightly
- 1 cup chopped edible cookie dough or mini chocolate chips
For the Chocolate Topping
- 1 cup heavy cream
- 8 oz semi-sweet chocolate chips
For Garnishing
- extra none cookie dough balls Optional for topping.
Instructions
Preparation
- Line an 8-inch springform pan with parchment paper.
- In a bowl, beat the softened butter, brown sugar, granulated sugar, milk, and vanilla extract until smooth.
- Add the heat-treated flour and salt to the bowl. Mix until the dough forms. Fold in the mini chocolate chips.
- Press the dough evenly into the bottom of the prepared springform pan. Freeze for 15 minutes.
Assembly
- Stir the chopped cookie dough or mini chocolate chips into the softened vanilla ice cream. Spread the ice cream evenly over the crust and smooth the top.
- Freeze until firm (about 4–6 hours or overnight).
Chocolate Topping
- Heat the heavy cream just until it starts to boil, then pour it over the chocolate chips. Let it sit for 1–2 minutes, then stir until smooth.
- Allow the chocolate mixture to cool slightly, then pour it over the ice cream layer.
- Top with extra cookie dough balls or mini chocolate chips if desired.
- Freeze again until set.
Serving
- Once your cake is set, remove it from the springform pan and slice it into pieces. Serve it chilled.
Notes
Store leftovers in the freezer covered tightly with plastic wrap or aluminum foil for up to 1 week. Slice as needed and return to the freezer quickly.